It’s been a while since I made a layer cake with the frills and the flowers. I know you love them and I love them too but I just couldn’t go beyond my quick, one pan creations  as I was so busy trying to untangle the mess in my own life. I was starting to lose focus and was probably convincing myself to be content with whatever came out of my mind and my camera. If you knew me in real life, it is quite unlike me! I really believe that in the creative space that we have chosen for ourselves, however hard it may be, there is no hiding behind a pile of papers or taking the day off from work.  You could take the day off, but taking your mind off…? I have worked for over 7 years in a large organisation handling a massive team, growing in my role. juggling a lot of work, resolving people issues, trying my best to motivate others and drawing motivation for myself. I would struggle on some days and be happy on most days. But the struggles or bad days would never show up on my work.

What I do now, is so different! My one member team…looks up to me for drive, for ideas, for appreciation, for direction. I am my own critic. I am also my own champion. I set my benchmarks and I enjoy challenging them. My benchmarks are sometimes unreasonable but they are the reason I strive to move forward. I am far from being perfect but perfection is what I always seek. So tell me dear friends, do you set benchmarks for yourself ? Do you take life as it comes or do you push yourself towards your internal goals?

Over the last two years I set myself a few goals with respect to the blog. The funny thing is that I would work towards them and every time I would find myself on the threshold of reaching them, those goals would change. I would change! I would be a bit more confident and ready to take on a new set of goals by then. You know sometimes we can surprise ourselves with our own abilities. There were disappointments too but at the end of the day if you love something dearly, you’ll forget those. Lately, I am elbow deep in work. The kind of work I have always imagined myself doing. I don’t know where the hours fly during the day because I always wish for more.

Coming to this cake, simple flavours put together result in a moist 3 layered treat that tastes like bananas and caramel. I flavoured the buttercream with plain and simple vanilla as the cake has pretty intense flavours already. Dates are a great addition to baked goods as they not only keep them moist but also give you the impression that you are biting into a caramel flavoured dessert. I love how they totally dissolve somewhere in the batter but leave behind a strong flavor. You could make a 2 layered cake instead of 3 layers if you wish to. However, do remember to add extra baking time.

Banana And Date Cake, Vanilla Buttercream And White Chocolate Glaze
Cake recipe adapted with slight variation from here)

185 ml (3/4 cup) boiling water
180 g dried dates, pitted, coarsely chopped
1 teaspoon bicarbonate of soda
125 g butter, at room temperature, cubed
2/3 cup (175 g) caster sugar
2 eggs, at room temperature
1 cup mashed very ripe banana
2 tablespoons fresh lemon juice
2 cups plain flour
 1 tablespoon baking powder

Vanilla Swiss Meringue Buttercream
4 egg whites
1 cup castor sugar
300 g unsalted butter, room temperature
1 tsp pure vanilla extract
Few drops, yellow food coloring

White Chocolate Glaze

1/3 cup heavy cream
100 g white chocolate (roughly chopped)
2-3 drops of yellow food coloring

To make the cake : Preheat oven to 190°C. Grease 3, 18 cm round cake pans with the melted butter and line the bases with non-stick baking paper. Combine the boiling water, dates and bicarbonate of soda in a medium bowl, and mix to combine. Set aside to cool slightly.

Use an electric beater to beat butter and sugar in mixing bowl until pale and creamy. Add eggs one at a time, beating well after each addition.

Combine banana and lemon juice, add to butter mixture, and stir with large metal spoon until combined. Sift together flour and baking powder in a bowl. Use the spoon to fold half the flour mixture and the butter mixture together. Stir in date mixture, then fold in remaining flour mixture.

Pour the mixture into the prepared cake pans and use the back of a spoon to smooth the surface. Bake in preheated oven for 25-35 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and set aside for 10 minutes. Turn onto a wire rack to cool completely.

To make the vanilla buttercream : Place the egg whites and sugar in a large bowl that is placed over a saucepan of simmering water (over low heat), and whisk continuously, until the sugar has completely dissolved and the bottom of the bowl is warm to touch

Remove the bowl from the heat and whip on high speed until meringue holds stiff peaks and looks glossy. The bowl should have completely cooled by now.
Add the butter, 2 tablespoon at a time, until thick and fluffy. If it begins to look curdled, continue to whip until it comes back together, before adding in remaining butter.

When the buttercream has come together, add the vanilla extract and mix till smooth and well blended. Add the yellow food coloring and mix till you get the desired shade.

To make the White Chocolate Glaze Heat the cream in a small saucepan over low heat. Just before it reaches boiling point, remove from heat and pour over the white chocolate. Stir after 5 minutes until smooth. Cool the mixture slightly. Add the food colour and stir till blended. Alternately, you do do this in the microwave by heating the cream and chocolate together in a microwave proof cup or bowl for a few seconds.

To assemble: Place one layer of cake on a cake stand or plate. Spread 2-3 tbsp of buttercream on the cake. Place the second layer and repeat. Repeat with the third layer. Crumb coat the cake and place it in the fridge for 2-3 hours. Frost the top and sides of the cake. Drizzle with white chocolate glaze. Decorate with fresh (make sure they are free of pesticides) and/or sugar flowers.